Safran – Das rote Gold

Saffron has been used for thousands of years: in medicine and cosmetics, as a dye and spice. Cleopatra is said to have bathed in saffron water before meetings. Merchants who traded in counterfeit saffron during the Middle Ages were burned alive or buried along with their fake goods. Swiss saffron producers Sandra and Urs Durrer explore the topic from all angles: from the origin of the plant to botany, cultivation areas, and trade, as well as its use in dyeing, medicine, cosmetics, and culinary arts. The book features portraits of saffron producers from Switzerland, Austria, Germany, and South Tyrol, along with a planting guide for gardening enthusiasts. In the recipe section, five chefs present their favorite saffron dishes, such as saffron ravioli or pear tarte tatin with saffron.